Just a few months ago we sealed our 11th batch of apple brandy and set it to rest in the barrel house. As years go by this crisp, clear spirit will take on the characteristics of it’s oak cask and transform into a warm well-rounded aged brandy. Luckily, with a growing appreciation of unaged spirits and a hint of impatience, we set aside a barrel of apple brandy to enjoy now. Our Tamworth Garden Eau De Vie is a sweet preview of what is yet to come from our barrel house. Distilled and fermented purely from local apple pomace, this Eau De Vie is truly a fresh picked taste of Autumn in New England.

Tamworth Garden Eau De Vie will do well to hold you over until our other aging batches transform into rich, complex brandies. This unique spirit is both crisp and warm, and lends a slight bite and sweetness to simple cocktails. We suggest treating it as you would any brandy or using it to build a Sweet Harvest cocktail by muddling seasonal fruits, sugar, citrus, and fragrant herbs.

We decided to celebrate our favorite fleeting autumnal fruit and mashed up a few ripe figs, but encourage you to experiment with whatever fruits you’d like.

Sweet Harvest

2 oz Eau De Vie

1/2 oz lemon juice

1/2 oz thyme simple syrup

1 fig, quartered

Muddle quartered fig & thyme simple syrup in a cocktail shaker. Fill shaker with ice. Pour in Eau De Vie and lemon juice. Shake vigorously and double strain into a chilled coupe glass. Garnish with a fresh sprig of thyme and a fig slice.


Announcing Von Humboldt’s Natur Wasser, a spirituous accompaniment to Andrea Wulf’s newest book, The Invention of Nature.

Von Humboldt’s Natur Wasser is a limited edition, 40-proof  Tamarind Cordial created right here at Tamworth Distilling and Mercantile. Only 500 bottles were produced, and will be available at talks and dinners with Wulf as well as for purchase in our distillery.

Despite being the most famous scientist of his age, Humboldt has faded into obscurity. His radical vision of nature as a complex and interconnected global force — ‘the web of life’ — totally changed our understanding of our relationship with the natural world. So thorough was this paradigm shift that we take it for granted, rather than crediting Humboldt for his “invention”. His travels and writings inspired many environmentalist thinkers and poets that came after, including Darwin, Wordsworth, Goethe, John Muir, and Henry David Thoreau.

A particular anecdote from Humboldt’s South American adventures led to the choice of the unique tamarind flavor. At the end of March of 1800, the explorer and naturalist packed his boat to the brim with tamarind fruit before departing on an expedition through the Venezuelan jungle. Humboldt had learned from the locals that the pod-like fruit of the tamarind could turn unsavory water into a refreshing ‘lemonade’.

We took this story to our distillers, where a quest began that was almost as ambitious as Humboldt’s. An exceptional batch of tamarind fruit was sourced from Thailand, which had sweet smoke and bourbon flavors resulting from the drying process. The flesh of the fruit was infused in our house-made neutral grain spirit, along with lemon zest and golden brown sugar. Finally, like the original ‘jungle river lemonade,’ the spirit was proofed down with sterilized water from the Swift River, which runs just a few feet from the distillery.

Learn more about Andrea Wulf here. Pre-order The Invention of Nature here.

This fall, Andrea Wulf will be taking both the story and the spirit on the road for a series of talks and dinners:

September 16 – (Mount Vernon, VA) Talk and book signing at George Washington’s Mount Vernon — Click here to learn more

September 17 – (Philadelphia, PA) Talk and book signing at The American Philosophical Society

September 18 – (Philadelphia, PA) Dinner at Talula’s Daily Secret Supper Club from 6:00-8:00pm — To reserve your seat & a signed copy of The Invention of Nature call 215.592.6555

September 30 – (New York, NY) Talk and book signing, followed by dinner at the New York Academy of Medicine at 8:30pm — Click here to reserve your seat & a signed copy of The Invention of Nature

October 5 – (Boston, MA) Talk and book signing at the Massachusetts Historical Society — Click here to learn more

October 14 – (Washington, DC) Dinner at The Tabard Inn at 7:00pm — Click here to reserve your seat & a signed copy of The Invention of Nature


Both talks and dinners will include a cocktail hour, and a chance to taste both Von Humboldt’s Natur Wasser as well as select Art in the Age spirits.

The first batches of our spirits were released this summer and the response has been overwhelmingly positive, so we’ve decided to bottle a special run of our most popular spirit – our smooth and honeyed Apiary Gin.

A very limited amount of bottles are now available for pre-order, reserved for you to pick up at our distillery once they’re packaged and ready to go in late September.

Summer doesn’t last forever, which is why we’re bottling one more taste of it just for you.

Reserve your bottle today: http://bit.ly/1NCN2T6

Here in Tamworth, the stories we tell are the spirits we create. Flowers tell the story of seasons, so we’re telling the story of our local flora in the form of the most floral spirit possible: gin.

The conception of  Tamworth Garden spirits began on the hillsides of New Hampshire. Inspired by local flora, we’ve foraged the ingredients to create fresh infusions in our botanical kitchen, as a base for our unique spirits.

While our Apiary Gin celebrates the sweet bounty of honeybees, our next gin will sings the song of flowers themselves. It’s an unfolding bouquet, adorned with local geranium, honey, violet, Lemon Verbena, Elderflower and Red Clover.

We’ve picked the bouquet, all you have to do is pour it in a glass.

“The keeping of bees is like the direction of sunshine.” – Thoreau

The story of Tamworth began with the story of hard work in a hard land, the relationship between the people and the soil. Our Apiary Gin celebrates the efforts of the most industrious workers around us: our local bees. Distilled with juniper berries, hand-foraged Poplar buds, Red Clover flower, and of course, 100% New England raw honey, Apiary Gin’s forest pine flavors are mellowed by the delicious fruits of our little buzzing friends labor. Another reason why we work with the land, not against it.

Visit our distillery for a tasting or stir up an Apiary Lemonade to enjoy at home.

2 parts Apiary Gin

4 parts fresh lemonade

Pour gin and lemonade over ice, stir, and garnish with fresh lemon & rosemary sprig.


Unlike wines, spirits don’t change in the bottle. They are time capsules, perfect pictures of the time and place they were created.

For our first line of spirits from our new Art in the Age Test Kitchen, we looked to the New England landscape around us to find our inspirations, and the seasonal ingredients of the autumn of 2014 were what informed our creations. Autumn in New Hampshire is a time of both subtle contemplation and intense inspiration. These Garden Infusions reflect that time in every bottle and in every glass.

Sweet potatoes infused with clove, maple syrup, and a touch of salt make this first batch the quintessence of autumn in a glass. Enjoy it after a hearty dinner, or before a long hike in the woods.

Once used as a coffee substitute, roasted chicory is the rich, dark basis of this earthy spirit. From there we tease out some bite with hand-harvested dandelion, spice with American rye, and warmth with cinnamon and maple syrup. At once both dark and inviting, our Chicory Vodka is a mystery you can solve.

Our beet vodka is a tribute to the fruits of the fall. We’ve blended sweet beets, tart New Hampshire cranberries, and cidery apple pomace, and added honey, salt, and tarragon to tie it all together. In the glass it is a striking punch which glows with a beautiful magenta color when held to the light. A perfect way to enjoy final fruits of the season today, tomorrow, and forever.

As the weather breaks we have one thing on our minds – foraging for new ingredients! This time we’re on a hunt for fragrant Balsam Poplar buds.

With few budding trees in Tamworth, we grabbed an axe and made our way up to Coos County to meet with UNH Forester Brendan Prusik and Agricultural Educator Steve Turaj. With their help, we collected a hefty supply of plump buds, allowing for a piece of New Hampshire in every bottle.

Maybe it’s because we’ve got a thing for booze, but to us, a lawn full of dandelions means a belly full of wine.

We took advantage of the vibrant florets sprouting up in New Hampshire and starting plucking our way to a batch of homemade Dandelion wine. Like most wine, each batch takes time to fully develop, but there’s nothing like a sweet glass of spring in the dead of winter. Here’s how it’s done!



1 gallon freshly picked dandelions

1 gallon water

2 pounds raw sugar

1 pound organic golden raisins

2 organic lemons

2 organic oranges

1 packet wine yeast


1. Collect the blossoms when they are fully open on a sunny day.  Remove any green sepals as they will impair fermentation.

2. Prepare the oranges and the lemon. Juice citrus fruits and set aside. Cut remaining rinds into thin strips to minimize the amount of white pith added to the brew.

3. Add peels, juice, dandelion petals, raisins, & sugar into a large crock. Pour 1 gallon of boiled water over ingredients and steep for 3 days.

4. Strain the liquid through a cheesecloth until all solids are removed and pour into a large fermenting vessel with an airlock. Add yeast and seal.

5.  When the mixture has stopped bubbling (about 2 weeks) fermentation is complete. Siphon wine to remove lees (sediment) and pour into sterilized wine bottles. Cork and store in a cool, dark place for at least 6 months.

Spring is just around the corner, but Tamworth is just as beautiful when the town is blanketed in snow. Whether you’re on foot or cross-country skiing, there are just a few more weeks left to go out and take it all in.